Spicy Mexican Style Chicken Chili Tikka Masala

Chicken tikka masala consists of chicken marinated in yogurt and spices and then baked in a spicy sauce. There is no set recipe for chicken tikka masala, although the recipe usually includes either coconut cream or plain cream and tomato. The Hindi word "tikka" means "spicy" but when making your own chicken tikka masala recipe you can control the spiciness level and make the dish mild or hot.

Making Mexican chicken chili tikka masala is a bit like making Mexican casseroles because of the sauce. This chicken tikka masala goes nicely with fragrant basmati rice or you could try serving it with nachos to dip instead. This is one of our delicious yet easy Mexican recipes. Use any hot red chili pepper if you cannot find red jalapeños.

Chicken Chili Tikka Masala with Jalapeño and Cayenne

Ingredients -

3 boneless skinless chicken breasts, in bite size pieces
1 clove garlic, minced
1 cup heavy cream
8 oz can tomato sauce
3 teaspoons salt
2 teaspoons ground cumin
2 teaspoons paprika
1 clove garlic, minced
1 tablespoon butter
1 red jalapeño pepper, seeded and finely chopped, plus sliced jalapeño for garnish
¼ cup chopped fresh cilantro plus more for garnish

For the Marinade:

4 teaspoons salt
1 cup yogurt
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 tablespoons minced fresh ginger
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon lime juice

Preparation:

Combine the marinade ingredients in a big bowl and stir in the chicken.

Cover and marinate in the refrigerator for an hour.

Preheat the grill to high and lightly oil the grill grate.

Thread the chicken on to four skewers (soak them in water while the chicken marinates if they are wooden) and discard the marinade.

Grill the chicken for about 5 minutes per side, until the juices run clear.

Melt the butter in a heavy skillet over a medium heat and sauté the jalapeño with the garlic for a minute. Season with the cumin, salt, and paprika. Add the cream and tomato sauce and simmer over a low heat for 20 minutes or until the sauce is thick.

Add the grilled chicken and simmer for 10 minutes.

Garnish with fresh cilantro and red jalapeño slices.

Transfer to a serving platter and serve immediately.

(Serves 6)

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